1 Place the brisket into a large ovenproof pot with a heatproof lid. Peel and slice the onions and garlic, then add both to the pot with the bay leaves and cloves, port and wine vinegar, then sprinkle over the salt and place the lid on.

2 Place the pot in a cold oven, heat to 170C/150C fan/335F/gas mark 3 and bake for 2-3 hours until tender.

3 Once cooked, lift the brisket out of the pot with a fork, place it on a plate and cover with foil. Boil the juices and onions over a high heat until just a little liquid remains.

4 Mix the paprika and flour with enough port to make a thin, smooth paste then, off the heat, add to the pot and stir until smooth. Return to the heat, boil for another 3-4 minutes then season with Tabasco and salt if needed.